Tossed and Baked Breaded Wings

Ingredients

• ¾ cup fine dry bread crumbs
• 2 tbsp cornmeal
• 1 tbsp cornstarch
• 1½ tsp chili powder
• 1½ tsp packed golden brown sugar
• 1 tsp salt
• ¾ tsp freshly ground pepper
• ½ tsp garlic powder
• ½ tsp celery seeds
• ½ tsp onion powder
• 2½ lb chicken wings and drumettes (1.125 kg)
• Louisiana-style hot sauce, optional*

Directions

1. Preheat oven to 425°F.
2. Pulse all ingredients except chicken wings and hot sauce in a mini food processor until blended.
3. Transfer breadcrumb mixture to a large heavy zip-lock plastic bag. Add chicken to bag.
4. Seal bag and shake to coat. Place wings on an ungreased baking sheet.
5. Bake, flipping wings halfway through the cooking time, until cooked through, about 30 – 35 minutes. Serve with hot sauce.